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The Kitchen Shortcut Bible

More than 200 Recipes to Make Real Food Fast

By Bruce Weinstein and Mark Scarbrough

£22.99

The ultimate collection of quick and easy recipes for real food, revealing hundreds of transformative ways to cook smarter, not harder.

The ultimate collection of recipes to make real food, real fast--with hundreds of ways to cook smarter, not harder.

The Kitchen Shortcut Bible is for all of us who love to cook, but never seem to have enough time. Rather than a book of way-too-clever hacks, this is a collection of more than 200 ingenious recipes that supercharge your time in the kitchen without sacrificing high quality or fresh flavor.

Bruce Weinstein and Mark Scarbrough come to this, their definitive guide to shortcut cooking, after twenty-nine cookbooks and decades of experience in the kitchen. Not only do they know about putting great meals on the table, they also know that most people's nightly question isn't "what's for dinner," but "what's for dinner in the next half hour?"

They've got risotto in minutes, no-fry chicken parm, and melted ice cream pound cake. But these recipes aren't merely "semi-homemade." They've also got slow cooker confits, no-boil stuffed cabbage, and a fine holiday turkey straight out of the freezer, as well as new ways to think about sheet pan suppers, Asian noodle dishes without a wok, and no-churn ice creams. And no MacGuyver-ing either! There are lots of new ways to use the kitchen tools you already own, imparting concrete shortcuts that save time andmake something good into something great.

When dinner is a problem to be solved, this is your cheat sheet.

Biographical Notes

Bruce Weinstein and Mark Scarbrough are the authors of more than 29 cookbooks. Owners of mediaeats, a culinary production company, they were also nominated for 2011 and 2015 James Beard Awards, won a 2015 IACP Award, and are the longest-serving columnists on WeightWatchers.com, as well as regular contributors to the Washington Post, Fine Cooking, and Cooking Light.

Other details

ISBN:
9780316509718

Publication date:
12 Jul 2018

Page count:
352

Imprint:
Little, Brown US

Moon Travel

Moon Milan & Beyond: With the Italian Lakes (First Edition)

Lindsey Davison

A Woman's Place

Deepi Ahluwalia, Stef Ferrari, Jessica Olah

Contributors:

Deepi Ahluwalia, Stef Ferrari, Jessica Olah

For centuries, professional cooking was a job exclusively for men. As a result, most histories of food and cooking, even today, are dominated by male achievements. But while historians weren't paying attention, women all over the world have been quietly changing the way we eat, cook, and dine out, inventing standardized measures, dishwashers, coffee filters, and even Champagne and buffalo wings!In A WOMAN'S PLACE, these hidden figures of culinary history have the chance to tell their stories. Stories like that of Leah Chase, whose New Orleans restaurant sheltered and fed the civil rights movement, or Madhur Jaffrey, who became an accidental celebrity chef teaching English and American home cooks how to cook Indian food.With lively illustrations depicting the women in scenes from their everyday lives, and stories ranging around the globe and across centuries, A WOMAN'S PLACE is the perfect gift for the foodie, history lover, or groundbreaking woman or girl in your life.

The American Diner Secret

Kenny McGovern

The Instant Pot Bible

Bruce Weinstein, Mark Scarbrough

Authors:

Bruce Weinstein, Mark Scarbrough

With more than 5 million Instant Pots sold, these multicookers are more than a consumer craze. They have fundamentally changed the way many families put food on the table--and more! Because of the incredible versatility of this kitchen tool (which combines a pressure cooker, slow cooker, rice cooker, yogurt function, steamer, and more in one pot), Instant Pot devotees are on the hunt for a big selection of recipes they can rely on.Building off decades of experience creating recipes that help home cooks deliver on flavor without much time or hassle, bestselling authors Bruce Weinstein and Mark Scarbrough bring you the key to unlocking the full potential of your Instant Pot. This book is the first to feature fast-and-slow timings for recipes: use either the pressure cooking or slow cooking function! No need to worry about adjusting cook times or pressure to fit your particular Instant Pot--the recipes in this book will work for every size and model, including the Instant Pot Max. Better yet, most recipes require no complicated extra steps: once you open the lid, dinner's ready.With easy-to-follow instructions that produce delicious results every time and more than 350 time-saving recipes for ragus and chilis, pastas casseroles and pilafs, comfort-food braises and weeknight risottos, and even the best cheesecake you've had in a long while, you'll discover the true power of the Instant Pot--and feed your family in a flash every night of the week.

Provisions

Michelle Rousseau, Suzanne Rousseau

Authors:

Michelle Rousseau, Suzanne Rousseau

In Provisions, sisters Michelle and Suzanne Rousseau share 150 recipes that pay homage to the meals and market produce that have been farmed, sold, and prepared by Caribbean people--particularly Caribbean women--for centuries. Caribbean food is often thought of as rustic and unrefined, but these vibrant vegetarian dishes will change the way we think about this diverse, exciting, and nourishing cuisine. The pages are spiced with the sisters' fond food memories and fascinating glimpses of the islands' histories, bringing the region's culinary past together with creative recipes that represent the best of Caribbean food today.With a modern twist on traditional island ingredients and flavors, Provisions reinvents classic dishes and presents innovative new favorites, like Ripe Plantain Gratin, Ackee Tacos with Island Guacamole, Haitian Riz Djon Djon Risotto, Oven-Roasted Pumpkin Flatbread, and Caramelized Fennel and Grilled Green Guava with Mint. Stunning full-color photographs showcase the variety of these dishes: hearty stews, easy one-pot meals, crunchy salads, flavorful pickles, preserves, and hot sauces, sumptuous desserts, cocktails, and more. At once elegant, authoritative, and accessible, Suzanne and Michelle's recipes and stories invite you to bring fresh Caribbean flavors to your table.

Pie Squared

Cathy Barrow

Authors:

Cathy Barrow

For those of you who aren't up on your Pinterest food trends, slab pie is just like regular pie-only better (and bigger)! Instead of crimping and meticulously rolling out a round crust, slab pies are an unfussy twist that are perfect for a potluck or dinner party or just a family dinner. Baked on sheet pans, slab pies can easily serve a crowd of people dinner or dessert. PIE SQUARED includes seventy-five foolproof recipes, along with inventive decoration tips that will appeal to baking nerds and occasional bakers alike. And this fresh, uncomplicated take on pie will surely pique the interest of those who have previously been reluctant to take out their rolling pin.Barrow didn't invent slab pie, but she definitely thinks outside of the crust. In addition to traditional pie dough, she offers more than a dozen crust recipes-from cracker crusts and cornbread crusts to cookie crusts and cheddar cheese crusts. Using these as a base, Barrow then entices readers with both savory and sweet slab pie creations, with recipes like Spinach, Gorgonzola, and Walnut Slab Pie and Curried Chicken Slab Pie to Sour Cream Peach Melba Slab Pie and Grande Mocha Cappuccino Slab Pie. The first book of its kind, this will appeal to lovers of easy food trends like sheet pan suppers and dump cakes. Don't be surprised when you start spying slab pies at your next potluck!

The Tin & Traybake Cookbook

Sam Gates

Bangkok Thai: The Busaba Cookbook

Busaba

Authors:

Busaba

Busaba is modern Bangkok dining. Having opened its first restaurant on London's Wardour Street in 1999, the chain now has 13 restaurants across the capital and its suburbs, with a number of locations winning consumer and trade awards.Bangkok Thai: The Busaba Cookbook takes everything the restaurants legions of fans love about Thai cookery and makes it available to the amateur chef. The book offers 100 recipes ranging from salads and soups to stir-fries, wok noodles, curries and chargrills, as well as Asian-inspired cocktails and desserts. And it's all achievable without having to locate specialist food shops; the book has been developed specifically with home cooks in mind, and along with easy to obtain ingredients offers shortcuts and hacks to help recreate the tastes of South-East Asia with as little fuss and as much enjoyment as possible.

Cooking With Your Instant Pot

Catherine Atkinson

The Essential Instant Pot Cookbook

Coco Morante

Authors:

Coco Morante

The Instant Pot was first created in 2010 as seven cooking gadgets in one: pressure cooker, slow cooker, rice cooker, steamer, fryer, yoghurt maker and warmer. It has fourteen built-in smart programs: Soup, Meat/Stew, Bean/Chilli, Poultry, Sauté, Steam, Rice, Porridge, Multigrain, Slow Cook, Keep-Warm, Yoghurt, Pasteurise and Fermenting.Over the last six months Instant Pots have become a viral sensation in the UK, achieving what the Daily Mail has called 'cult-like' status. Despite already selling many thousands in the USA (one machine has 24,000 reviews on Amazon.com), Amazon.co.uk (with 1,500 reviews for the same machine) quickly ran out of stock of the device, which sells for under £100. Pinterest is flooded with the various recipes you can make in the device, from stews to cheesecake.The Essential Instant Pot Cookbook provides plenty of failsafe recipes such as a whole roasted chicken with mushroom gravy and decadent New York cheesecake, also a hearty array of contemporary meals, such as Greek-style Gigantes beans with fresh feta, braised pork loin with balsamic vinegar and caramelized onions, and much, much more!

Repertoire

Jessica Battilana

Authors:

Jessica Battilana

Simple, stunning recipes for home cooks, from the writer of the "Repertoire" column for the San Francisco ChronicleHome cooks don't need dozens of cookbooks or hundreds of recipes. They just need one good book, with about 75 trustworthy, versatile, and above all, delicious recipes that can stand alone or be mixed-and-matched into extraordinary meals.That's what Repertoire is: Real recipes, from real life, that really work.After nearly two decades in the kitchen and writing about food, this is the way San Francisco Chronicle writer Jessica Battilana really cooks at home. These are her best recipes, the ones she relies on the most--for a quick weeknight supper, a special dinner party, when a friend drops by for a drink and a snack, for the chocolate cake that never fails. The knowledge, freedom, and flexibility that comes from cooking these recipes is all you really need in the kitchen.With a salad for every season, pantry pastas, many meatballs, chewy cookies, and more, Repertoireputs the perfect dish for every occasion within reach.

Bring It!

Ali Rosen

Baking with Steel

Andris Lagsdin, Jessie Oleson Moore

Authors:

Andris Lagsdin, Jessie Oleson Moore

Make the best baked goods-pretzels, pizzas, pies-you've ever made- along with pancakes, slab ice cream, and much, much more.Most people know the landmark Modernist Cuisine books for their groundbreaking scientific culinary techniques. But the most relevant finding to come from their lab is that the thermodynamics of home baking can be transformed by a simple slab of steel. That fact led Andris Lagsdin, a former chef who had returned to work at his family's steel manufacturing company, to create the Baking Steel, a plate of metal that serves as supercharged pizza stone, griddle, slab ice cream maker, and more.In this book, you'll find recipes and innovative techniques for a truly transformative piece of kitchen equipment. In BAKING WITH STEEL, readers will learn how to achieve restaurant-quality baked goods, make grilled meats a la plancha, and make pizza crust with a crunch and char home cooks have previously only dreamed of. Above all, this book is the companion book to the tool that is quickly becoming a must-have item for serious cooks and bakers, one that puts niche pizza stones and skillet pans to shame.

Slow Cooking: Best New Recipes

Annette Yates

Authors:

Annette Yates

You can cook far more than traditional soups and casseroles in your slow cooker. You can enjoy delicious dishes at any time of the day from lazy breakfasts to cool cakes. Whether you're feeding the family, entertaining friends or planning a small-scale meal for one or two, there's a recipe to suit the occasion in this revised edition of Annette Yates and Norma Miller's bestseller, originally entitled Fresh Ideas for Your Slow Cooker.Here's just a taste of the ingredients: Chocolate and Lime Pancakes; Courgette & Mushroom Frittata; Thai Curry Soup with Pork, Chilli & Lemon Grass; Trout & Fennel Pasta; Oriental Chicken with Egg Noodles; Tropical Fruit Pudding; Sticky Pineapple & Cinnamon Cake.Includes a quick-check index so you can select meals for the time you have available.

The Juhu Beach Club Cookbook

Preeti Mistry, Sarah Henry

Julie Goodwin's Essential Cookbook

Julie Goodwin

Authors:

Julie Goodwin

Looking for the perfect meal for your family?All you need to make delicious food to feed your hungry loved ones is contained here in one place. Collected here for the first time you can find Julie's essential go-to recipes: from making a great omelette, to roasting the perfect chicken, preparing simple and satisfying soups and salads and baking classic cakes, muffins and desserts that will become family favourites. Whatever ingredients you have in the house, no matter the season or occasion, you can put together a tasty feast that will please everyone, every time.

Les Marchés Francais

Brian DeFehr

Scraps, Wilt & Weeds

Mads Refslund, Tama Matsuoka Wong

Authors:

Mads Refslund, Tama Matsuoka Wong

SCRAPS, WILT & WEEDS features 100 recipes by Mads Refslund, one of the initial partners at Noma, the world-renowned Danish restaurant, using local ingredients in a sustainable, no-waste fashion. Using scraps from vegetables, fruits and animal proteins--food that would normally go to waste--Refslund creates beautiful and accessible recipes for the home cook without sacrificing anything to flavor. He uses 100% of the ingredient or as close as possible, like potato peels, cauliflower stems, or fish skins, but also ingredients that are passed over as too young, like green strawberries, or too old, like stale bread, wrinkly potatoes or bolted herbs. Refslund shares easy-to-follow recipes like: Carrot Tops Pesto, Roasted Cauliflower Stalks with Mushrooms and Brie, Pork Ribs Glazed with Overripe Pear Sauce, Crispy Salmon Skin Puffs with Horseradish-Buttermilk Dip, and Beer and Bread porridge with Salted Caramel Ice Cream. In addition to delicious ingredient-focused recipes, the book contains informational sidebars and stories, insight into the parts of food we often waste, and a section on how to use leftovers, plus 100 beautiful photographs that express Refslund' passion and respect for ingredients, nature and the land.

Brooklyn Rustic

Bryan Calvert

Authors:

Bryan Calvert

Brooklyn is the red-hot center of American food, and Bryan Calvert was one of its first culinary pioneers. Now, in 125 surefire, imaginative recipes, he brings the best of the borough to your table: food that mixes country appeal with urban complexity. This is food at its most elemental and most delicious, infusing fresh flavor into comforting favorites with dishes like Melted Romaine Lettuce; Heirloom Tomatoes with Gin, Feta, and Dill; Stuffed Skillet Chicken with Lemon-Miso Sauce; and Dulce de Leche Cheesecake with Sea Salt and Caramelized Apples. Calvert's recipes build on staples that are available nationally and include flair with ingredients that are ready to be discovered at most markets. Brooklyn Rustic shows how the simplest tricks can make the difference between an average meal and a great one.

Superfood Soups

Norma Miller

Authors:

Norma Miller

Superfoods are healthy, fresh ingredients and the building blocks of a delicious, balanced diet - so what better way to get the best out of them than with this selection of homemade soups! Your soup-making machine is the best possible way to harness the natural goodness in an amazing variety of tasty, nutritious soups. In this book you'll find:·Hints and tips to get the best from your soup maker·Traditional and innovative recipes, quick and easy to make·Energising and life-enhancing soups making the most of superfoodsNorma Miller has personally tried and tested these 125 tasty recipes in the latest soup makers. The soups range from established favourites (sometimes with a twist), such as Butternut Soup with Toasted Pine Nuts and Chilli Pesto, Ginger Chicken and Lemon Grass Soup, Salmon and Watercress Soup, Red Curry Tomato and Mushroom Soup with Noodles; or - for something a little different - Beetroot Soup with Tamarind and Yogurt, Coconut, Lime and Fish Soup and Chilled Cucumber, Blueberry and Almond Gazpacho.